Name: Spiral Sweet Potato Bake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3–4 medium sweet potatoes (uniform in size); 2–3 tbsp olive oil or melted butter; 2 cloves garlic, minced; 1 tsp fresh thyme or rosemary (or 1/2 tsp dried); 1/2 tsp salt; 1/4 tsp black pepper; 1/4 cup grated parmesan (optional); 1 tbsp chopped parsley (optional, for garnish)

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Spiral Sweet Potato Bake is a stunning side dish that’s as delicious as it is beautiful. Thinly sliced sweet potatoes are layered in a spiral pattern, seasoned with herbs, garlic, and butter, then roasted until tender on the inside and crisp around the edges. It’s the kind of dish that looks impressive on the table but is actually simple to prepare.

Why You’ll Love This Recipe

I love how this bake transforms humble sweet potatoes into something elegant and flavorful. The natural sweetness of the potatoes caramelizes in the oven, while the herbs and garlic add a savory balance. It’s a great side for holidays, special dinners, or just when I want to dress up a weeknight meal. Best of all, it’s flexible—I can make it dairy-free, add cheese, or even drizzle with maple for a sweeter version. Spiral Sweet Potato Bake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sweet potatoes (uniform in size for even slicing)
Olive oil or melted butter
Garlic, minced
Fresh thyme or rosemary (or dried, if that’s what I have)
Salt
Black pepper
Grated parmesan (optional, for a savory touch)
Chopped parsley (optional, for garnish)

Directions

I start by preheating the oven to 375°F (190°C).
I peel the sweet potatoes and slice them very thin using a mandoline or sharp knife.
In a bowl, I toss the slices with olive oil or butter, garlic, herbs, salt, and pepper until evenly coated.
I arrange the slices upright in a circular pattern in a greased baking dish, like dominos, spiraling from the outside in.
I cover the dish with foil and bake for 30 minutes.
I remove the foil and continue baking for another 20–25 minutes, until the edges are crispy and the centers are tender.
Just before serving, I sprinkle with grated parmesan or chopped parsley if I’m using them.

Servings and timing

This recipe makes about 4–6 servings as a side dish.
Prep time: 15–20 minutes (depending on slicing)
Cook time: 50–55 minutes
Total time: Around 1 hour 10 minutes

Variations

I sometimes add a drizzle of maple syrup before baking for a sweeter version.
For a cheesy twist, I sprinkle shredded gruyère or mozzarella in between some of the slices.
I’ve added thin slices of red or Yukon gold potatoes to mix up the color and flavor.
A sprinkle of chili flakes adds a little heat.
I make it dairy-free by using olive oil instead of butter and skipping the cheese.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven at 350°F (175°C) for about 10–15 minutes to help keep the edges crisp. The microwave works too, but it softens the texture more. Spiral Sweet Potato Bake

FAQs

Do I need a mandoline to make this?

No, but it helps. I just make sure to slice the potatoes as thin and even as possible with a sharp knife if I’m doing it by hand.

Can I make this ahead of time?

Yes, I assemble the dish ahead and store it covered in the fridge. I bake it right before serving so it stays fresh and crispy.

Can I use regular potatoes instead of sweet potatoes?

Absolutely. I’ve made it with russets or Yukon golds, and it turns out just as delicious—just a little less sweet.

How do I keep the potatoes from drying out?

Covering with foil for the first half of baking traps steam and keeps them tender. I also make sure they’re well coated in oil or butter.

Is this dish freezer-friendly?

I don’t recommend freezing it—the texture of the sweet potatoes changes. It’s best enjoyed fresh or within a few days.

Conclusion

Spiral Sweet Potato Bake is a show-stopping side that’s surprisingly easy to make. I love how the thin slices crisp around the edges and soak up the savory flavors of garlic and herbs. Whether I’m cooking for a crowd or just treating myself to something special, this dish always earns compliments—and it looks just as good as it tastes.